palace of the dead

1 oz Del Maguey Mezcal Vida
1/2 oz Ancho Reyes Chili Liqueur
1/2 oz Brovo 14 Amaro
1 oz Carpano Antica Sweet Vermouth

Stir with ice and strain into a rocks glass. Garnish with a lime twist.
Two Mondays ago, Andrea and I headed over to the Baldwin Room at Sichuan Garden II where bartenders Vannaluck Hongthong and Raul Zelaya were at the stick. For a first drink, Andrea asked Van for the Palace of the Dead, and Van described how this was Ran Duan's recipe. In the glass, the garnish added lime notes to the mezcal's smoke aroma. Next, grape and caramel on the sip led into agave, pepper spice, and herbal notes on the swallow.